the fact that guys like tim havent been roasting for all that long they will share everything and everything with you just to learn and improve on their techniques! great thing i think .. i dont much fancy rosters that dont tell you whats in the blend so you are left guessing ... i hope coffee industry will be close to wine industry .. no secrets :) till that day boys ... till that day ... :)
 

I'm not really aware of any US roasters who have this level of transparency. I don't want to get into bashing some for these single origin sounding names for blends, but let's just say we have a long way to go.

I remember putting a lot of weight on Barnett to place blend contents on the bag but it just wasn't something consumers were interested in at the time so he hand wrote it a few times for us! I think some of the forward thinkers will have transparency when more shops demand it or when one prominent person takes the lead and sets a new standard.

As for the wendelspro, don't know. I won't write reviews of these coffees because I will offend somebody!
 

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well i've written reviews on his coffee and to be perfectly honest the best results out of it i had right here in stockholm on the stock fb80 machine at the rostery. Thing is, you are right about general public not caring whats in the blend, but for most people here, coffee is more like a menu. I worked in 2 espresso bars and people often ask whats in the coffee, so we have a special "menu" with a detailed origin descriptions. The highlight for them is an exotic coffee for example everyone asks about Aussie Skybury peabery ... so being australian and all i talk it up a little bit hahaha, but hey ...

people like Tim design "their" house blends for themselves not for anyone else so if someone doesnt like it, TOO BAD!

I'm sure u've read my Oslo runs ... perhaps u should read it again :)
 

I think people do care about blend contents when you build that culture. On bar, I had tried to build that culture of origins based culinary tasting. What's in it, 'how should I drink it to get the most' and 'what should I be tasting in this cup' kinda feelings. It has to be cultivated and it takes time to build and grow a consumer base around this. The sad thing is that it can disappear very quickly without a community of shops supporting it. I came back behind bar and the feeling just wasn't the same at the shop anymore. Many customers still come in but the espresso drinkers and people interested in origins are diminished. A lot more stroller moms with skim decaf latte than I remember, but hey, maybe I was romancing a bit?
 

dude u are totally right ... the barista is the final product of the blend, no matter how good or bad the bean selection is. its good to work in a place where you can have casual conversations with your guests (about coffee of cause). Here in sweden i tend to drift away when a good looking girl walks past, unfortunately for me there are way too many good looking girls here
 

That is definitely a problem I wish we had in boston. You guys hog all the good coffee and the beautiful women! It's just wrong.
 

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haha dont put me in the picture ben, i'm australian ... i will have hard time dealing with it when i go back home
 

I guess the Wendelspro WAS past crop because he did this whole double entendre black week coffee thing where he removed milk drinks from the menu during new crop arrivals!